For those of you looking to fill your brain with knowledge that will come in handy if you happen to face IBM’s Watson in a battle of answering trivia questions to determine whether the supercomputer takes over the world, David Klein is the inventor of Jelly Belly jelly beans.

You’re welcome, Planet Earth.

Although Mr. Klein is no longer at Jelly Belly, he’s still creating candy and this week at the Sweets & Snacks Expo in Chicago he, along with Leaf Brands, will debut David’s Signature Beyond Gourmet Jelly Beans, which according to the press release, “is the first confectionary product of its kind: blending exotic cuisine and luxury candy.”

How exotic can jelly beans get?

Imagine chewing on jelly beans that taste like “the world’s finest and most exotic spices, herbs, roots, flowers, fruits, and nuts specific to world culture.” A couple of Davidâ€™s Signature Beyond Gourmet Jelly Beans sets include â€œTastes Around the Worldâ€ and â€œHot Peppers Around the World.” Oh I wish for a habanero jelly bean for me to chew on and then immediately spit out.

The jelly beans allow eaters to create in their mouth the flavor of complex dishes using different jelly bean varieties.

Finally, David’s Signature Beyond Gourmet Jelly Beans will also include a rare product that includes a “special blend” of the rarest and most exotic ingredients in the world, which will be enclosed in a 24-karat gold bean. All of that will be placed in a crystal jar. The price tag for these rare jelly beans and the packaging it comes in is set at $500.

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Thank you very much for getting me hooked on your website, when I should be doing more important things at seven in the morning. Really. Thank you. You’ve made me realize that I’m a lot more picky about food than I’ve ever been. I don’t eat beef, and I’ve become gluten-free in the last six months. But staring at your reviews which you’ve posted since the beginning of the year took me back to happier places throughout my lifetime dietary journey. And I’m grateful for that.

Speaking of ‘gluten-free’dom, do you think you could review a food on the market that is well-known to be gluten-free? I highly doubt someone would impulsively buy something gluten-free, but you never know. Someone out there might have the same weird palate as mine.